A good harvest of zucchini is a reason to make different preparations that you can enjoy throughout the winter. Yurcha from zucchini for the winter is very simple to prepare and can be stored for several months, you just need to keep the jars in a cool place.
Simple recipe
For cooking, you can use a slow cooker to preserve as many vitamins as possible, but if you don’t have a kitchen appliance, a regular saucepan will do.
In any case, a zucchini appetizer will turn out to be appetizing and healthy.Housewives have different opinions about tomato paste: some like it, others don’t.
You can prepare the snack in two versions to compare and understand what your family members prefer.
A set of products for preparing yurchi:
- zucchini or white zucchini - 3 kg;
- orange bell pepper - 1 kg;
- cream tomatoes - 1 kg;
- vinegar 6% - 100 ml;
- large heads of garlic - 170 - 220 g;
- granulated sugar - 210 g;
- salt - 90 - 95 g;
- vegetable oil - 350 - 400 ml;
- fresh parsley - 3 bunches;
- hot capsicum - to taste.
Step-by-step preparation of vegetables:
- Rinse the parsley and tomatoes in cool water and dry.
- Trim off tough stems from parsley.
- Peel the garlic and separate it into cloves.
- Cut the tomatoes into small slices and grind in a meat grinder using a large-hole attachment.
- Grind the parsley and garlic in a blender or also grind through a meat grinder.
- Like other squash recipes, this one involves removing the skin from the fruit, but if the skin is tender, you can leave it on.
- Remove the seed chamber from an overripe zucchini; you can leave it in a young one.
- Chop the zucchini into slices of such a size that they are convenient to eat.
- Remove seeds and chop sweet peppers.
How to do yurchu:
- In the bowl where the tomato-garlic mixture is, add sugar, salt, pepper, vinegar, and other spices if desired.
- Let it boil.
- Add chopped zucchini and bell pepper.
- Boil for 1 hour, stirring gently so that the vegetables do not burn. If the consistency is normal, it will be enough to stir 3-4 times during the entire time the mass is boiling. Cooking must be covered.
- When the mixture is ready, it must be placed hot into sterilized jars.
- Roll up the containers with metal lids. You can use twist-on or regular ones.
- Turn it upside down and leave it in this position until it cools.
The finished zucchini appetizer should be stored in the basement or refrigerator. The same canned food can be made from eggplants, using the products in a similar ratio.
In winter, jars can be stored on a glazed balcony.
Korean canned food
Yurcha, prepared from eggplants or zucchini according to this recipe, has a pungent taste and rich aroma.
A set of products for yurchi in Korean:
- white zucchini - 1.5 kg;
- bell pepper (orange or green) - 250 g;
- carrots - 0.5 kg;
- garlic - 2 small heads;
- Korean carrot seasoning - 2 tbsp. spoons.
Ingredients for preparing the marinade:
- vegetable oil - 150 ml;
- granulated sugar - 0.5 faceted glass;
- table salt - 1 tbsp. spoon;
- vinegar 6% - 100 ml.
Preparation procedure:
- Wash the zucchini, remove the peel, and remove the seeds from the overgrown ones.
- Grate for Korean appetizers.
- Using the same grater, grate the washed and peeled carrots.
- Pepper, seeded, cut into squares.
- Garlic can be finely chopped by hand or crushed with a press.
- Place all the vegetables together, add seasoning, mix, and leave in a cool place for 5 hours.
- Make a marinade from oil, salt, granulated sugar and vinegar. It does not need to be heated during cooking.
- Add marinade to vegetable mixture.
- Distribute evenly among the jars so that the snack has the same thickness everywhere.
- Cover with lids, but do not roll up. Sterilize 0.5 liter jars for 15 – 20 minutes.
- Cork.
After cooling, the zucchini appetizer should be stored in the cellar or refrigerator.
Eggplant preparation “Original”
For this preservation, smooth, young fruits, without defects, are taken from eggplants.
Product set:
- eggplants - 5 kg;
- garlic - 5 large or 6 medium heads;
- any greens - a bunch;
- vinegar 9% - 200 ml;
- hot chili - 4 - 5 medium pods;
- vegetable oil - how much will be needed for frying;
- granulated sugar - 100 g;
- salt - to taste.
How to cook:
- Chop the eggplants into pieces 0.8 - 1 cm thick.
- Pour into a saucepan, add a little salt, shake and let stand until the juices come out of the eggplant.
- Grind the greens, pepper and garlic in a blender or grind through a meat grinder, pour in vinegar, add sugar. Stir until all the sugar dissolves.
- Squeeze out the eggplant slices and fry on both sides in vegetable oil.
- After frying, dip each piece well in the garlic-pepper mixture and place in a jar.
- Fill all jars tightly, place lids on top and sterilize for 15 to 20 minutes.
- Seal, leave on the counter until it cools, then take it to the basement or put it in the refrigerator.
Prepared eggplant stuffed with vegetables
Eggplant can only be preserved for the winter as canned food. When fresh, the vegetable spoils quickly even in the refrigerator.
It makes sense to take the time and try different recipes so that the family is provided with vitamins for several months.
You will need the following products:
- eggplants no more than 10 cm long - 5 kg;
- large carrots - 2 pcs.;
- garlic - 2 - 3 heads;
- cilantro - 1 bunch;
- young dill - 1 bunch;
- parsley - a few sprigs;
- celery - 2 - 3 stalks;
- water - 2 liters;
- 6% vinegar - 1 l;
- table salt - 100 g;
- granulated sugar - 100 g;
- spices - to taste.
How to cook:
- Make a longitudinal cut on the eggplant and pull out the core with seeds through it.
- Blanch for 3 minutes in boiling water.
- Finely chop all the vegetables and herbs.
- Add spices, salt, pepper.
- Mix.
- Immediately stuff the fruits and place them in jars.
- Pour in the marinade prepared in advance.
- Roll up and cool upside down.
Whole fruit canning
Eggplants rolled into jars as a whole make a good preparation for a vegetarian or meat salad.
Product set:
- medium eggplants - several pieces;
- water - 5 l;
- table salt - 1 glass;
- vinegar 9% - 9 tbsp. l.;
- parsley - 1 bunch;
- Jamaican pepper - a few peas;
- bay leaf - 10 pcs.
How to cook:
- Dissolve salt in boiling water and add vinegar.
- Place the eggplants in the brine and cook for 5 – 7 minutes.
- Place spices at the bottom of the jars.
- Fill the container with whole fruits.
- Pour boiling sauce over it and roll up.
In tomato sauce
In the classic version, this eggplant preparation is made with tomato juice. But you can also take tomato paste or puree and dilute it with filtered or well water.
Product set:
- young eggplants - 2 kg;
- onion - 1 kg;
- carrots - 300 g;
- green bell pepper - 1 kg;
- tomato juice or paste diluted with water - 1 l;
- parsley, dill - to taste;
- garlic - 1 head;
- bay leaf - based on 2 pcs. for 1 jar.
Processing process:
- Chop the eggplants into 1.4-1.9 cm pieces.
- Place in lightly salted water and let stand for 50 minutes.
- Squeeze and fry until the vegetables turn brown.
- Cut the pepper into squares, chop the onion coarsely, grate the carrots. Mix and simmer in oil for 10 minutes.
- Add spices, pepper, simmer for another 5 minutes.
- Place greens and bay leaves at the bottom of the glass container.
- Place a layer of eggplants, pour 3 tablespoons of tomato dressing, again a layer of eggplants
- Fill all the jars in layers in the same way, compacting the vegetables with a fork or spoon.
- Add dressing so that the jars are filled to the very top.
- Sterilize for 15 minutes.
Roll up, wait until the preservation has cooled, and take it to the basement for storage.
